Arugula Salad with Strawberries, Heirloom Tomatoes and Pine Nuts

Edible flowers make this salad as beautiful as it is delicious, though they are a finishing touch that can be skipped when not available.  Fortunately, we are so early in the growing season that you can plant seeds now and pick flowers from the garden rather soon.  In the meantime, farmers markets and shops often sell edible pansies, violas, and other varieties, and these tips will help make sure you’re enjoying them safely.

With or without colorful petals, the recipe below yields a light and fresh salad tossed with a tasty vinaigrette that’s perfect for enjoying under sunny skies.  The peppery flavor of arugula pairs well with sweet strawberries and savory, sometimes smoky, tomatoes.  Toasted pine nuts lend their unmistakable flavor but also a perfectly tender crunch. When the temperature is right, and I’m anticipating summer, this is the type of dish that reminds me the days are just so right.

Ingredients

½ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons honey
1 teaspoon finely minced shallot
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
Freshly cracked black pepper
5 ounces baby arugula
1 pound heirloom tomatoes
1 pound strawberries
⅓ cup pine nuts
Optional: edible flowers to garnish

Prepare the Vinaigrette

Before toasting the pine nuts and preparing the rest of the ingredients, make the dressing so its flavors have time to meld. Combine the oil, vinegars, honey, shallot, mustard, and salt using a stand or immersion blender. This emulsifies the ingredients well and results in the smoothest texture. Alternately use a whisk to combine all the ingredients except for the oil, slowly whisking it in as the last ingredient.

Season with freshly cracked black pepper and additional salt to taste.  Set aside while preparing the rest of the salad.

Toast the Pine Nuts

Since pine nuts are rather delicate, I prefer to toast them in a dry skillet on the stove versus in the oven, as this allows you to notice when they are done more easily. A light toast is enough to enhance their flavor, and once toasted, they should be golden and fragrant.

Heat a skillet over medium to medium-low, add the pine nuts, and spread evenly in a single layer. Stir occasionally using a spatula and redistribute in a single layer. The process should only take a few minutes, and if the nuts begin to darken too quickly, reduce the heat or remove the skillet from the stove to avoid burning.

Assemble the Arugula Salad

First prepare the tomatoes by coring them. Remove the stem, then insert a paring knife at an angle around the core and use a circular motion to cut and lift out the hard center. The knife will not need to be inserted more than about ½ to 1 inch deep. Slice tomatoes into wedges. Add to a large salad bowl and season lightly with kosher or sea salt.

Next prepare the strawberries by coring them using the same method. Slice thickly. Small strawberries may only need to be halved.  Add to bowl. 

Drizzle tomatoes and strawberries with some dressing and gently toss. Top with arugula, add more dressing, and toss gently from the bottom to distribute tomatoes and strawberries. Sprinkle on toasted pine nuts and edible flowers, if using.